Miso Ginger Noodle Bowls.

Ok it definitely feels like a Monday to me…

Today is the 2nd day in a row it’s been totally rainy, and don’t get me wrong because I do love the rain (+ we need it), but it’s kind of bringing me down. The cloudiness and cold have got me craving comfort foods like craaaaaazy! So, when I went grocery shopping to kickstart my healthy eating for 2016, I wanted to find a way to have cozy foods without ruining those resolutions. Enter: soup.

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As much as I love a good canned soup from TJ’s or Progresso, that stuff is packed with sodium and eating it all the time is no bueno. I’ll for sure be making chili this week and possibly a tomato soup too, but for lunches I wanted something light yet filling. I combined just a few ingredients that came together in a flash for this flavor-filled and nutrient-rich noodle bowl. If you’re looking for something quick, warm, and healthy, this is where it’s at.

Dancing for Donuts | Miso Ginger Noodle Bowl.

Miso Ginger Noodle Bowl

1 tbsp sesame oil

1 tbsp soy sauce

1/4 cup dried or fresh mushrooms, chopped (your favorite variety)

1/2 cup finely torn kale

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp red pepper

1/4 tsp ground ginger

1 1/2 cups miso ginger broth (from Trader Joe’s or something similar)

1/2 cup water

1 serving rice noodles

1/2 avocado (optional)

1. In a small pot, heat the miso broth and water over high heat.

2. While the broth is heating, saute the mushrooms and torn kale in the sesame oil and soy sauce over medium heat in a pan. Saute and stir occasionally for about 5 minutes, or until the mushrooms are softened.

3. As the miso broth is just coming to a boil, add the rice noodles and lower the heat to a simmer. Cook the rice noodles for 2 minutes (do not overcook!). Add the garlic, ginger, sea salt and red pepper.

4. Once the noodles are done, transfer to a large bowl, add in the kale and mushrooms, and top with the avocado if desired. Eat immediately and enjoy!

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Stay warm, y’all.

xo Jordan

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